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The characteristics flavours of the fruits and vegetables are due to a mixture of compounds, and these include the following:
i. Acids - all fruits and vegetables are acidic. Acidity is very dependent on the maturity of the plant (constantly decreases as the fruit ripens).
ii. Sugars - the sweeter flavour of freshly harvested vegetables such as peas is partly due to the sugars present. Sugar is the main contributory factor to the desirable flavour of freshly harvested vegetables. The concentration of sugar can change resulting from the metabolic process. During storage the sugar content can significantly change depending on the type of fruit or vegetable.
iii. Glutamic acid – the amino acid, glutamic acid may play a part in the superior flavour of young fresh vegetables.
iv. Sulphur compounds - vegetables such as cabbage, broccoli, Brussels sprouts and cauliflower (which belong to the cabbage family), and onions and leeks owe their typical flavour to sulphur compounds. In their fresh, raw and intact atates vegetables do not have much odour. When cut, onions produces a pungent odour. This s because the cells are raptured and enzymes in the cell react with the sulphur compounds. Onions become mild in flavour after cooking because these compounds are soluble in water and are volatile.
Titany answered the question on April 25, 2022 at 13:01
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